Who says Spinach is only for stir-frying?

Some days back when I was buying some vegetables for dinner I overheard this old lady asking a younger miss how to cook those english spinach that the young lady was going to buy. She answered without hesitating: "Stir-fry". I was a bit let down actually as I was hoping that she would recommend something special or new. Later when I went back home, I decided to make this dish and post it, so that anyone who reads this post would know that, hey spinach can be used for other dishes too.

Long story cut short, there are actually a lot ways to use spinach in cooking, especially in western cuisine. But let's not go there, just stick to the Chinese style cooking, what would you do with a bunch of englih spinach in you refrigerator besides the most fundamental stir-frying? Check this out...

Ingredients: (serves 1 to 2)
2 bunches English Spinach (cleaned and seperate stem and leafs)
10g Dried Anchovies (soaked preuse)
50g Diced Pork meat (cut into thin strips)
2 tbsp Vegetable Oil
2 slice Ginger (thinly sliced)
2 cloves Garlic (finely chopped)
2 tbsp Light Soy Sauce
1 tbsp Sea Salt
1 tsp Sugar
1 tsp Black Pepper Powder
1 Egg
3 bowls Water

Marinate:
1 tbsp Light Soy Sauce
1 tbsp Shao Xing Rice Wine
1 tbsp Sesame Oil
1 tsp Sugar
1 tsp Pepper



Method:
1. Marinade the pork slices with the marinate ingredients for at least 15 minutes.
2. Lightly toast anchovies in a small pot, add garlic and ginger, stir until fragrant, add oil to fry. Stir in marinated pork slices and stir fry for about 2 minutes, add the spinach stems, followed by 1 tbsp light soy sauce and stir fry for another 2 minutes.
3. Add water to cover ingredients, cover with lid and ring to boil on low to medium heat.
4. Remove lid upon boiling, add in spinach leafs and the remaining seasonings. Cover with lid and bring to boil again on high heat.
5. Upon boiling, beat the egg with some hot soup and pour back into the pot quickly. Done. Serve hot with rice.